Cheesy Zucchini Focaccia Bake

Preheat oven to 350°F. In a 4- to 5-qt. Dutch oven heat oil over medium-high heat. Cook zucchini, half at a time, in hot oil until lightly browned, stirring occasionally. Transfer to a large bowl; let cool slightly. Wipe out Dutch oven with paper towels (or wash and dry, if necessary). Coat with nonstick cooking spray.

Stir the next six ingredients (through basil) into zucchini. Spoon mixture into the Dutch oven. In the same bowl combine the next four ingredients (through black pepper); pour over bread mixture in pot. Using the back of a large spoon, press lightly to moisten bread completely.

Cover and bake 45 minutes (for a 5-qt. pot) to 60 minutes (for a 4-qt. pot) or until a knife inserted in the center comes out clean. Let stand, covered, 15 to 20 minutes before serving.